Scallops with Lime and Spinach

Amy and I made dinner for Jay and Larry tonight. We used frozen scallops, since the fresh sea scallops at Whole Foods were so pricey. Everyone really liked this dish. We had to add a bit of water to the lime juice in the pan in order to fully deglaze it.

• Scallops with Lime and Spinach (Fine Cooking #7, February/March 1995, p. 34)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Sapphire Hill 2001 Chardonnay. A nice Chard. We all enjoyed it, and it went well with the scallops.